NAKED BERRY CHIFFON CAKE
Proof positive that you don't need frosting to create a spectacular cake! Here, Martha adorns this eight-layer showstopper with fresh berries, edible flowers, and powdered sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 6-inch layer cake and one 9-inch layer cake
Number Of Ingredients 19
Steps:
- Cake:Preheat oven to 325 degrees. Butter two 9-inch round cake pans and two 6-inch round cake pans. Line with parchment; butter parchment. In a large bowl, whisk together flour, 1 cup granulated sugar, baking powder, and salt. In another large bowl, whisk together oil, egg yolks, milk, lemon zest, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 3/4 cup plus 2 tablespoons granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to prepared pans: 2 cups batter in each 6-inch pan and 4 cups batter in each 9-inch pan. Bake until golden and tops spring back when lightly touched, about 25 minutes for 6-inch cakes and 30 minutes for 9-inch cakes. Let cool in pans on wire racks 10 minutes. Invert cakes onto racks; remove parchment. Let cool completely, upside-down.
- Whipped Cream:In the bowl of an electric mixer fitted with the whisk attachment, beat together cream and confectioners' sugar on medium speed until stiff peaks form. Cover with plastic wrap and refrigerate.
- Using a serrated knife, trim tops of cakes flat. Split each cake horizontally into two equal layers. Place a 9-inch cake layer, bottom-side down, on a serving platter. Spread 1 1/2 cups whipped cream evenly over top. Repeat process with remaining 9-inch cake layers, spreading 1 1/2 cups whipped cream between each layer and leaving top layer (bottom-side up) uncovered. Refrigerate while you work on the second tier. Repeat process with 6-inch cake layers, spreading 1 cup whipped cream between each layer.
- Insert a wooden dowel or skewer into 9-inch tier; trim dowel so that it?s 1/4 inch taller than height of tier. Trim 2 more dowels to same height. Arrange dowels in a circular pattern, about 3 inches from edge of cake. Center 6-inch tier over 9-inch tier, pressing gently to secure. Insert a dowel into 6-inch tier; trim dowel to height of tier.
- Garnish cake with berries and flowers, scattering on top of each tier and around perimeter of serving platter. Using a small, fine sieve, sift confectioners' sugar over berries. Serve immediately.
FRESH BERRY CHIFFON CAKE
Steps:
- Preheat oven to 350°F.
- In a medium bowl, sift together cake flour an baking powder. Set aside.
- In a large bowl, add egg yolks and 1 cup of sugar. Whisk together until thick, fluffy and lightened in colour. Mix in oil and water.
- Sift the flour mixture over the beaten egg yolk and mix until just incorporated.
- In the bowl of your stand mixer, beat egg whites until foamy. Add cream of tartar. While beating on medium-low speed, gradually add the remaining 1/2 cup of sugar. Beat until stiff peaks form.
- Pour the batter evenly between the pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Invert the cakes onto a cooling rack and allow to cool completely before removing from the pans.
- In the bowl of your stand mixer, beat together whipping cream, icing sugar and vanilla until stiff peaks form.
- Fill layers of cake with whipped cream and mixed berries. Garnish with extra whipped cream and berries on top. Serve.
Nutrition Facts :
SPARKLING BERRY PUNCH
With just 6 simple ingredients, and 10 minutes of preparation, you can enjoy this refreshingly sweet and citrus drink at pool parties, potlucks, and cookouts throughout the spring and summer.
Provided by Donya Mullins
Categories Drinks
Time 1h10m
Number Of Ingredients 6
Steps:
- In a medium sized pitcher, combine cranberry juice, lemon juice, and sugar. Muddle and blend well until the sugar dissolves. Place in fridge and let chill for at least an hour until you're ready to serve.
- To serve, pour chilled punch mixture over ice ring and add chilled ginger ale then gently stir in sherbet. Garnish with lemon slices, serve, and enjoy!
SPARKLING BERRY PUNCH
I often serve this refreshing cranberry beverage at Christmastime, but it's a great choice for any special occasion. Add a few cranberries to each glass for extra flair. -Kay Curtis, Guthrie, Oklahoma
Provided by Taste of Home
Time 10m
Yield about 2 quarts.
Number Of Ingredients 4
Steps:
- Combine all ingredients in a punch bowl or pitcher. Serve immediately in chilled glasses over ice.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 27g carbohydrate (27g sugars, Fiber 0 fiber), Protein 1g protein.
SPARKLING BERRY DESSERT
You may serve them in champagne glasses, but these elegant desserts-made with gelatin, club soda and strawberries-can be enjoyed by the whole family.
Provided by My Food and Family
Categories Recipes
Time 4h40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in club soda. Refrigerate 1-1/2 hours or until thickened.
- Measure 1 cup gelatin into medium bowl; reserve for later use. Stir strawberries into remaining gelatin; spoon into 8 champagne glasses or dessert dishes.
- Beat reserved gelatin with mixer on high speed until doubled in volume; spoon over gelatin in glasses. Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 90, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 20 g, Protein 2 g
SPARKLING BERRY CHAMPAGNE
I have not tried this yet. If you ask me the longest prep part of this recipe may be getting the Champagne bottle open. ;-}
Provided by Charlotte J
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Divide juice and liqueur evenly between 4 wine glasses.
- Fill glass with Champagne, adding 2-3 raspberries and sprig of fresh mint for garnish, if desired.
Nutrition Facts : Calories 154.7, Sodium 9.3, Carbohydrate 4.8, Sugar 1.8, Protein 0.1
SPARKLING BERRY MOLD
Cherry gelatin dissolved in cranberry juice and club soda is laced with blueberries, raspberries and strawberries for a dazzling salad or dessert.
Provided by My Food and Family
Categories Home
Time 5h50m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Stir boiling juice into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold club soda, liqueur and lemon juice. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
- Toss berries gently. Stir in 2 cups of the berries. Spoon into 6-cup mold or bowl sprayed with cooking spray; cover. Refrigerate 4 hours or until firm.
- Unmold. Garnish with remaining 1 cup berries.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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